Preparation

1. Fry onion in a hot pan or wok with oil2. Add Vindaloo mix and fry until fragrant3. Add the meat and brown, coating in oil and spices4. Add all the eggplant to the pan and toss well5. Add a little splash of water or more oil if needed6. Add the chopped tomato and tomato puree and mix through, cook for another 5 minutes7. In another pan gently cook the kale whole and set aside8. Serve the curry with a side of kale and yoghurt

Tips

You can replace the meat with chickpeas and the yoghurt with hummus to make this recipe vegan and vegetarian.